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Recipes | Traditional Turkey Stuffing
Make Laurel's Dinner Roll Mix 1-3 days before the holiday. The mix works in a
bread machine or in pans.
Blend all the warm wet ingredients in the blender, mix yeast into dry
ingredients with a fork .
For a bread machine: pour wet ingredients into pan, add dry and place in bread
machine. Turn on your favorite gluten-free setting.
For bread pans: Mix wet and dry together well with a mixer or by hand. Divide
into two bread pans and allow to rise in a warm place until double in size
(40-50 min). Bake in a 350°F oven for 35—40 minutes. Allow loaves to cool for 10
minutes, dump out of pan.
Allow bread to cool completely before slicing. Slice bread and cut into cubes.
Spread onto a cookie sheet, let dry out overnight or slow dry in a 250°F oven
for several hours.
Stuffing ingredients:
3/4 c butter
2 1/2 c chopped onions
2 c chopped celery
4 tsp crushed dried sage (Sage, marjoram and thyme
1 tsp crushed dried marjoram can be substituted by 4 tsp
1/2 tsp crushed dried thyme of poultry seasoning.)
2 tsp salt
1 tsp pepper
Dried cubed bread (dinner roll mix)
In large skillet, melt butter. Cook onions, celery, sage, marjoram, thyme, salt
and pepper over low heat, stirring frequently, until onions and celery are clear
and soft (10—15 minutes).
Place bread in large bowl. Add onion mixture. Toss well. Taste and adjust
seasoning. Makes enough stuffing for one 16-18 lb bird.
Printable recipe
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